As you will see with many of my recipes, I end up at the store, not sure what I am going to make for dinner, and looking for inspiration. Sometimes it works out really well, as it did last night with this quick dinner that I put together.
1 lb Top Round steak, cut very thin against the grain
1/2 of an onion, sliced thinly
1 bell pepper, sliced thinly (make sure you remove all the seeds)
8 oz of sliced mushrooms
2 tsp hot sauce
2 cloves of garlic crushed or minced
1/2 cup sun dried tomatoes
2 tbsp olive oil
1/2 tsp chili pepper
1/4 tsp salt
1/2 tsp pepper
The way I made this meal was to cut up the onion and bell pepper into long thin strips. Then taking my deep frying pan, add olive oil to bottom and put over medium high heat. Put the onion and bell peppers into the pan, with lid on, to help them start to cook and soften up, stirring occaisionally. I then sliced the meat, and added it to the pan, removing the lid, to allow the resulting sauce to thicken up. I then added the remaining ingredients, and stirred it every few minutes until the meat was cooked and I had a nice sauce develop.
Spoon into bowls and serve, for a complete One Pot Meal. For those insisting on getting some carbs with the meal, (like my wife), use salad tongs to load up corn tortillas to make some delicious tacos. Add sour cream and grated cheese, and they should be extremely pleased.
Wednesday, February 3, 2010
Tuesday, January 12, 2010
Chicken and Shrimp Gumbo, Paleo Style
I was at the market, looking for inspiration for dinner, and saw that they had both cooked shrimp and boneless, skinless chicken breasts on sale. Wanting to make something rather light, I went with a light citrus and tomato sauce.
Ingredients:
1 onion, finely chopped
2 Tbsp Olive Oil
8 oz mushrooms, finely chopped
1 sm can of tomato paste
1/4 cup of sun dried tomatoes
4 tablespoons lime juice
3 tablespoons lemon juice
1 tbsp minced garlic
1/2 tsp basil
1/2 tsp oregeno
1/2 tsp thyme
1 lb of boneless skinless chicken, cut into 1/2" cubes
1 lb of cooked shrimp, halved
Over medium heat, drizzle olive oil in deep frying pan. Put chopped onion and chicken cubes in pan, and spread over olive oil. Add lime and lemon juice, as well as the spices and garlic to mix, stir and then cover with lid and let simmer, stirring occasionally, (appr 12-15 minutes). When onions are soft and meat cooked, add in tomato paste and dried tomatoes. Stir until a sauce in created. Reduce heat, recover and let simmer, stirring occasionally. About 10 to 15 minutes prior to serving, stir in shrimp and mushrooms, recover and let simmer, stirring occasionally.
Then serve in bowls. Serves 4. Had a nice citrus twang to the light tomato sauce that I really liked.
Ingredients:
1 onion, finely chopped
2 Tbsp Olive Oil
8 oz mushrooms, finely chopped
1 sm can of tomato paste
1/4 cup of sun dried tomatoes
4 tablespoons lime juice
3 tablespoons lemon juice
1 tbsp minced garlic
1/2 tsp basil
1/2 tsp oregeno
1/2 tsp thyme
1 lb of boneless skinless chicken, cut into 1/2" cubes
1 lb of cooked shrimp, halved
Over medium heat, drizzle olive oil in deep frying pan. Put chopped onion and chicken cubes in pan, and spread over olive oil. Add lime and lemon juice, as well as the spices and garlic to mix, stir and then cover with lid and let simmer, stirring occasionally, (appr 12-15 minutes). When onions are soft and meat cooked, add in tomato paste and dried tomatoes. Stir until a sauce in created. Reduce heat, recover and let simmer, stirring occasionally. About 10 to 15 minutes prior to serving, stir in shrimp and mushrooms, recover and let simmer, stirring occasionally.
Then serve in bowls. Serves 4. Had a nice citrus twang to the light tomato sauce that I really liked.
Wednesday, August 5, 2009
Rock Cod in White Wine Sauce
Just got back from Fort Bragg, and had a terrific trip. 3 great days of fishing and weather. I even got a little sun burned, (which is a rare thing over there). I am going to be passing out some fresh fish I caught yesterday, so thought I would put up my favorite way to cook it.
Due to the Salmon Season being closed, we were fishing for Rock Cod. There are many different varieties of Rock Cod, (otherwise known as ground fish), but they are all wonderful to eat. They are a mild tasting fish, with generally very flaky and tender meat. We always fillet them out, and then de-bone them. This should leave you with boneless fillets from about 1/4 of an inch thick up to an inch, (depending on the size of the fish).
Some people bread the fish and fry it, but my favorite way is not only better for you, but it tastes better too.
Use either a pie plate, pyrex casserole dish, or some other oven safe dish with a flat bottom and sides that are at least 1 inch high/deep. Into this dish, add white wine until it is at least 1/4 to 1/2 inch deep across the bottom, (figure 1/2 as deep as your thickest fillet is tall). Then add 4-6 tablespoons of butter. Put in oven at 325 degrees to let it heat up and the butter melt.
Take your fillets and wash them under cold water. Pat them dry with a clean paper towel and place on a dish or drying rack. Over the top, sprinkle them with Lemon Pepper to taste, (I like it pretty thick).
Then when the butter has all melted in the wine, carefully remove the plate from the oven, (being careful not to burn yourself), and stir the butter and wine together. Then add the fish fillets to the sauce in a single layer, using a fork to push them into the sauce. Then return the pan to the oven for about 6 minutes. Carefully remove the pan, and then turn the fillets over, again pushing the fillets down into the sauce. Return the pan to the oven for an additional 6 minutes or so. Then remove the pan and spatula the fillets onto the individual plates, or let your dinner guests serve themselves out of the dish.
Due to the Salmon Season being closed, we were fishing for Rock Cod. There are many different varieties of Rock Cod, (otherwise known as ground fish), but they are all wonderful to eat. They are a mild tasting fish, with generally very flaky and tender meat. We always fillet them out, and then de-bone them. This should leave you with boneless fillets from about 1/4 of an inch thick up to an inch, (depending on the size of the fish).
Some people bread the fish and fry it, but my favorite way is not only better for you, but it tastes better too.
Use either a pie plate, pyrex casserole dish, or some other oven safe dish with a flat bottom and sides that are at least 1 inch high/deep. Into this dish, add white wine until it is at least 1/4 to 1/2 inch deep across the bottom, (figure 1/2 as deep as your thickest fillet is tall). Then add 4-6 tablespoons of butter. Put in oven at 325 degrees to let it heat up and the butter melt.
Take your fillets and wash them under cold water. Pat them dry with a clean paper towel and place on a dish or drying rack. Over the top, sprinkle them with Lemon Pepper to taste, (I like it pretty thick).
Then when the butter has all melted in the wine, carefully remove the plate from the oven, (being careful not to burn yourself), and stir the butter and wine together. Then add the fish fillets to the sauce in a single layer, using a fork to push them into the sauce. Then return the pan to the oven for about 6 minutes. Carefully remove the pan, and then turn the fillets over, again pushing the fillets down into the sauce. Return the pan to the oven for an additional 6 minutes or so. Then remove the pan and spatula the fillets onto the individual plates, or let your dinner guests serve themselves out of the dish.
Saturday, July 11, 2009
Chipotle Steak and Tomatoes
Another recipe from my mother, (from whom I aspire to have just some of her culinary talent). I am very lucky to have my mother close by, and that she is so supportive of my gluten free and Paleo lifestyle. Every time she has us up for dinner, she comes up with a new recipe that both satisfies the appetite's of the non-paleo eaters as well as mine.
Chipotle peppers are smoked jalapenos. Find chipotle chile peppers in adobo sauce at the supermarket next to the canned chili peppers, or buy the chipotle chile peppers separately and make your own adobo sauce.
2, 6-8 oz beef shoulder petite tenders or two 6-8 oz. beef ribeye steaks
1 Canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup cider vinegar
3 medium tomatoes, cut in thick slices, (app. 1 lb.)
2 medium avocados, halved, seeded, peeled and sliced
1/2 cup of thinly sliced red onion
Pinch of salt and pepper
1. Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon of the adobo sauce.
2. BBQ steaks on the uncovered grill directly over medium coals, (or if using gas fire, directly over the flame with the cover down), until steak is cooked to your taste, turning once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.
3. Meanwhile, for dressing, in screw-top jar combine chopped peppers, olive oil, and vinegar. Shake well to combine.
4. Serve steaks with tomatoes and avocado slices. Top steaks with onion slices and drizzle with dressing. Makes 4 servings.
Variation: For a creamy dressing, omit olive oil and cider vinegar and stir cipotle pepper into 1/2 cup bottled ranch dressing.
Enjoy.
Chipotle peppers are smoked jalapenos. Find chipotle chile peppers in adobo sauce at the supermarket next to the canned chili peppers, or buy the chipotle chile peppers separately and make your own adobo sauce.
2, 6-8 oz beef shoulder petite tenders or two 6-8 oz. beef ribeye steaks
1 Canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
1/4 cup olive oil
1/4 cup cider vinegar
3 medium tomatoes, cut in thick slices, (app. 1 lb.)
2 medium avocados, halved, seeded, peeled and sliced
1/2 cup of thinly sliced red onion
Pinch of salt and pepper
1. Sprinkle steaks lightly with salt and pepper. Spread each with 1 teaspoon of the adobo sauce.
2. BBQ steaks on the uncovered grill directly over medium coals, (or if using gas fire, directly over the flame with the cover down), until steak is cooked to your taste, turning once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.
3. Meanwhile, for dressing, in screw-top jar combine chopped peppers, olive oil, and vinegar. Shake well to combine.
4. Serve steaks with tomatoes and avocado slices. Top steaks with onion slices and drizzle with dressing. Makes 4 servings.
Variation: For a creamy dressing, omit olive oil and cider vinegar and stir cipotle pepper into 1/2 cup bottled ranch dressing.
Enjoy.
Sirloin-Apple Stroganoff
My mother made this last Saturday for a family dinner, wherein I was the only person on a Paleo Diet. Everyone loved it, and there were NO leftovers.
12 to 16 oz. of boneless beef sirloin steak, thinly sliced into bite sized strips.
8 oz. of sliced mushrooms
1 bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp Butter
4 small apples, halved and cored or 2 large apples quarterd.
1 cup apple cider or juice
8 oz. sour cream
1/4 tsp salt
1/4 tsp ground pepper
1. In large skillet, cook bell pepper, onion, and garlic in hot butter over medium high heat about 8 minutes or until nearly tender. Add meat slices and stir about 4 minutes or until meat is desired doneness. Using slotted spoon or spatula, remove meat and vegetables to serving platter, Cover to keep warm.
2. In same skillet, cook apples, cut side down, in pan drippins about 2 minutes or until browned. Stir in apple cider. Bring to boil; reduce heat. Simmer covered 6 to 8 minutes or until tender. Using slotted spoon or spatula, remove apples from skillet to serving planner, Cover to keep warm.
3. For sauce, whisk sour cream, salt and pepper into pan drippings in skillet until smooth. Spoon sauce over steak and apples and serve.
12 to 16 oz. of boneless beef sirloin steak, thinly sliced into bite sized strips.
8 oz. of sliced mushrooms
1 bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tbsp Butter
4 small apples, halved and cored or 2 large apples quarterd.
1 cup apple cider or juice
8 oz. sour cream
1/4 tsp salt
1/4 tsp ground pepper
1. In large skillet, cook bell pepper, onion, and garlic in hot butter over medium high heat about 8 minutes or until nearly tender. Add meat slices and stir about 4 minutes or until meat is desired doneness. Using slotted spoon or spatula, remove meat and vegetables to serving platter, Cover to keep warm.
2. In same skillet, cook apples, cut side down, in pan drippins about 2 minutes or until browned. Stir in apple cider. Bring to boil; reduce heat. Simmer covered 6 to 8 minutes or until tender. Using slotted spoon or spatula, remove apples from skillet to serving planner, Cover to keep warm.
3. For sauce, whisk sour cream, salt and pepper into pan drippings in skillet until smooth. Spoon sauce over steak and apples and serve.
Polynesian Beef Tip Stew
Some of you that have been around Chico for a long time may remember the Albatross Restaurant north of town. It was THE BEST restaurant in Chico for years. The owners sold the restaurant a number of years ago, and it then went through a series of owners. Well the original owners are back and have started a new restaurant in the same location, The Gooney Bird. A networking group I belong to meets there every Thursday for lunch, and this last week they served a Beef Tip Stew that was supposed to be served over rice. Skipping the rice, I just had the stew, and it was so damn good, (and paleo friendly), that I immediately set about deconstructing its ingredients so that I could make my own version of it. I fixed it tonight for dinner, and my wife, (who is not on a paleo diet and has been suffering from me not fixing our "normal" type meals), absolutely loved it. It is also extremely easy to make and is a "One Pot" meal.
So here it is, and I hope you and your family will enjoy it as much as mine did.
1 lb or more of lean Beef cut into app. 3/4 inch cubes
1 lg green bell pepper diced into app. 3/4 inch squares
1 lg red bell pepper diced into app. 3/4 inch squares
1 medium onion diced into app 3/4 inch squares
2 cups mushrooms, (quartered into app 3/4 inch chunks)
1 20 .oz can of sliced or chunked pineapple in unsweetened juice,
(if sliced, quater the rings)
1/3 cup wheat free soy sauce
1/2 cup water
2 tbs lime juice
1 tsp lemon juice
1/4 tsp pepper
Place all ingredients, (including the pineapple juice within the can) into an oven safe caserole dish or slow cooker. Mix all ingredients together, making sure to coat everything with resulting sauce. Cover, and either cook in the oven at 350 for 60 minutes, (stirring occaisionally to recoat), or in slow cooker on high for 4 hours or on low for 8.
Ladel into bowls to serve.
The meat you choose to use should determine your cooking method. I cut up a cross-rib roast, (which tends to be a little tough unless cooked slowly), so I used a slow cooker for 8 hours. If using good and tender steak cuts, then the oven is a great choice.
So here it is, and I hope you and your family will enjoy it as much as mine did.
1 lb or more of lean Beef cut into app. 3/4 inch cubes
1 lg green bell pepper diced into app. 3/4 inch squares
1 lg red bell pepper diced into app. 3/4 inch squares
1 medium onion diced into app 3/4 inch squares
2 cups mushrooms, (quartered into app 3/4 inch chunks)
1 20 .oz can of sliced or chunked pineapple in unsweetened juice,
(if sliced, quater the rings)
1/3 cup wheat free soy sauce
1/2 cup water
2 tbs lime juice
1 tsp lemon juice
1/4 tsp pepper
Place all ingredients, (including the pineapple juice within the can) into an oven safe caserole dish or slow cooker. Mix all ingredients together, making sure to coat everything with resulting sauce. Cover, and either cook in the oven at 350 for 60 minutes, (stirring occaisionally to recoat), or in slow cooker on high for 4 hours or on low for 8.
Ladel into bowls to serve.
The meat you choose to use should determine your cooking method. I cut up a cross-rib roast, (which tends to be a little tough unless cooked slowly), so I used a slow cooker for 8 hours. If using good and tender steak cuts, then the oven is a great choice.
Citrus Marinade for Pork, Poultry and Fish
Great way to jazz up that white meat. Light and quite tasty if I say so myself.
¼ cup fresh orange juice
2 tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon lemon pepper
2 minced/crushed garlic cloves
2 tablespoons olive oil
1 teaspoon finely chopped/ground thyme
Combine all ingredients in a bowl with 1/3 cup of water to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing, easy to throw in the fridge and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Want it a little spicy? Add ¼ teaspoon chili powder.
¼ cup fresh orange juice
2 tablespoon lemon juice
3 tablespoons lime juice
1/8 teaspoon lemon pepper
2 minced/crushed garlic cloves
2 tablespoons olive oil
1 teaspoon finely chopped/ground thyme
Combine all ingredients in a bowl with 1/3 cup of water to make the marinade. Marinate the meat from 15 minutes to overnight. (I like to use zip lock bags for marinating as they are self sealing, easy to throw in the fridge and you can rotate the bag rather than having to rotate each piece of meat). Baste often with the marinade while cooking.
Want it a little spicy? Add ¼ teaspoon chili powder.
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